Panzanella is traditionally a Tuscan salad made up of fresh tomatoes, basil and bread with other flavours added according to personal preference. Here I’ve roasted the salad to bring the flavour of the tomato out and give the bread added crunch. Simple and delicious.

Serves 2
  1. 200g Tomatoes, a mix of yellow and red if possible
  2. 4-6 Slices of white crusty bread, preferably stale
  3. 6 small anchovy fillets, drained
  4. 1 Garlic clove, peeled and finely sliced
  5. Handful of fresh basil
  6. 1 Buffalo mozzarella ball, torn into rough chunks
  7. 3 tbsp. Red wine vinegar
  8. Olive oil
  1. Preheat the oven to 200C.
  2. Slice the tomatoes into wedges and tear the bread into rough chunks, around 4cm sizes. Mix these with all the other ingredients, apart from the mozzarella and half the basil, in a roasting tray. Add a good drizzle of olive oil to coat everything. Season with salt and pepper and roast for 8-10 minutes or until the bread has browned and the tomatoes are softened but holding their shape.
  3. Serve in bowls topped with the mozzarella pieces and drizzle over a little olive oil garnishing with the remaining fresh basil leaves.
Artisan Traveller


Please enter your comment!
Please enter your name here

I accept the Privacy Policy